Blog Post


With Chef Sunil



Recipe Makes 40 1 inch Balls, Serves 3-4

Chilies: 3-4

Garlic: 5-6 Flakes

Coriander Leaves: Handful

Onions:1 Medium

Besan: 1/4 Cup

Maida: 1 Cup

Yeast: 10 Gms

Garam Masala Powder: 1 Tsp

Sugar: 1 Tbsp

Salt: To Taste

Jeera Powder: 2 Tsp

Haldi: 1 Tsp

Water: As Required

Oil: For Frying

Tamarind Chutney: To Serve


1 Chop the chilies, garlic, coriander leaves and onions very fine, or make a rough paste.

2 In a bowl add this green paste, besan, flour, yeast, garam masala powder, sugar, salt, jeera powder and haldi, add enough water to make a thick batter, mix very well and cover and leave it in a warm place for about 1 hour to ferment.

3 Mix the batter once again and drop spoonful of the batter in medium hot oil and fry on both sides till crisp and cooked.

4 Drain and serve hot with tamarind chutney.

5 Enjoy